Croquant de Cordes - Bruno Albouze
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- Опубликовано: 2 май 2018
- (Sous-titré en Français). The croquant is a crispy almond cookie; a specialty of Cordes-Sur-Ciel in France. An easy recipe with only 4 ingredients: almonds, sugar, flour and egg whites.
To get the full recipe go to brunoalbouze.com
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I love it when you use your hands to mix. I am teaching my 10 year old grandson to bake and his favorite thing to do is get his hands right into what ever it is we are making. The messier the better. :) And we watch the videos together first before making it so him seeing you getting right in there makes it much more fun for him. Thank you! We will make these this coming Sunday!
Does your grandson WASH HIS HANDSS 1st? I don't know why folk today want to use their hands so much especially when washing hands has become passe. How about using a good big mixing spoon? they work great!
2dasimmons y
Yes, he is being taught proper hygiene along with everything else that goes along with baking. But thanks for being worried about what happens in our kitchen. Maybe you should only worry about what happens in your kitchen.
Certainly, to each his/her own. However some of the most delicious food I've eaten has been made using mixing spoons. Folk use their hands to eat food instead of using utensils/flatware. And that is okay too. But I prefer utensils and the food I make I'm told is good. Shalom.
I'm not agitated dear, just noticing the difference in today's cooking styles where hands are used instead of utensils, while hands go unwashed. I was watching The Steve Harvey Show where a little girl was showing how she made meatloaf: she put the ground mean a bowl and dug in with her hands to mix up meat. She did it with great fervor and the picked up something with meat stuck to her hands. ALL of that could have been avoided by using a icing spoons. That's why we have them. Okay. Just an observation on today. Also she didn't wash her hands before starting. This would have been a no-no back in my day.
These cookies are so simple. They are a big hit with family and friends. Thank you.
0:59 I love it when you take off your glasses and smile at the camera 😁 I almost expected to see a sparkle on your tooth and a "ching" sound. LOL
Love this recipe. Thank you!
Mummmm !!! Et bien voilà à quoi vont le servir les blancs d’œufs que j’ai au frigo ! Mais avant, il y a une tarte à faire... puisque les pralines roses ont été confectionnées aujourd’hui !
Ça va encore sentir bon dans la cuisine !!!
Merci Bruno !
I just want to say that I love this cookie! I first tried it with the almond flour but because the cookie had no structure or anything it came out horribly. The reason why I used almond flour first was because my father can't have flour that much anymore. So we ended up throwing away that first batch. Today I decided to try them again with regular flour and cutting the sugar a little bit. They came out amazing! I kept them in the oven just as the edges were starting to Brown. The result was a crispy cookie that was also soft!
Merci Bruno. Would love to hear more about your time as a chef in Paris. Clearly, you have learnt your craft very well.
I love it when Bruno drops another video. I made 6 quarts of his broth recipe this weekend and froze 4 of them. Will be making his French Onion Soup tomorrow. No more store bought broth for my family! These cookies would be great for dessert.
Ça me fait tjrs un énorme plaisir de vous voir exécuter votre magie!
Great timing: I have a huge stash of egg whites in the freezer I wasn't sure what to do with. Merci Bruno!
At first I thought I was listening to someone speaking french and I was like wow I have gotten really good at french but it was just an accent lol
Un chef qui fait des recettes en Anglais de recettes françaises ! C''est super de transmettre des recettes de notre terroir à l'international Bruno :)
Hi Bruno. You should teach us how to make macarons d'Amiens!!
first time viewer. your french accent, and story telling abilities sold me. subscribed already. :)
I must make these ASAP. These are incredible!!
Your videos are amazing! Even the complex recipes seem simple with your instructions, and I can tell just from looking at them that they taste amazing! Thanks for sharing your craft with us!
Love it I especially like the background information about where the food/biscuits came from and your connection to it Who says food isn’t like storytelling. Thanks Bruno.
Thank you for the recipe, Bruno. I was just wondering what kind of dessert to make tomorrow. This looks simple and awesome!
They are so close to almond florentines!
I felt in love with your voice and your sight
I have to make these! I love the authenticity of your videos.
These were SO good! I brought them to church and everyone loved them!! Thank you chef, your videos always make me hungry ;D
Hello. Will you kindly give me the exact mesures of this recipe. May the Lord bless u.
i don't usually like super crunchy cookies, but i think i could eat these. they *sound* incredible! :)
This I will make with confidence!
Thank you for sharing such a treasured recipe from your childhood. I look forward to trying these wonderful cookies! Also, a quick correction about substituting an ingredient - if almond flour is the ingredient you suggest using as a substitution, the correct way to say it would be, "substitute almond flour for the flour." Easy mistake - even native English speakers get it wrong ;). LOVE your channel!!
I love it when you talk about your childhood and you show where you come frome because I love France (especially old towns like Albi, they have such a soul)!
Love the cookies and glasses too! 🤗
Vous avez beaucoup de talents! Vos recettes sont superbes! Best pastry chef on the internet!
Awesome recipe.... simple and look delish. Definitely on my list to bake next. Thanks!
I must make these cookies. Love almonds. Thank you for an amazing recipe.
OMG this is it !! I will try it with almond flour and stevia !!
So simple. So delicious looking. Bravo!!!
Merci pour les sous titres en français 😉
Love your enthusiasm! Can't wait to make these😋
These cookies look wonderful! I will try your recipe! Thank you!
Something that I can make!!!! Yessssss! I love almonds!!!
Bonsoir du Canada ! Merci Chef Albouze pour la recette et aussi une parcelle d'histoire ! Ça rend le tout encore plus intéressant.
I love when you make your face funny,amazing chef you are absolutely, awesome,wish you have a great day😍😋🤗🙌🏻🔝🔝🔝🔝
Ooooh yes, going to make these ASAP!
That crunch 😍👌🏼 oh wow those look wonderful.
This is very easy and awesome. Love it
I really like the way you are hands on with the food. Great looking cookies. Will there be a difference in texture if the are baked on baking paper?
Same thing 😉
KingJL25 I do strongly recommend that you get a SilPat though. They are extremely useful and versatile.
Ah, I would like to try these with different nuts. Where I live we have lots of pecans. The flavor is different, but I think it would be a great variation.
You are the most entertaining chef out here. I love you and your videos. Please don't stop :) Thank you so much. I could literally watch you all day!
With iced coffe "hotchy mama "👌👌💙
You are so delightfully smarmy! Your voice, your accent, your facial expressions... oh Bruno, you make me miss my time living en France.
Always the best!
I am going to try and add baking powder to this recipe. Thanks Chef!! And salt lol
Thank you for the gluten free inclusion ( I can't eat, but am definitely going to try them with almond flour), nice recipe!!
Yup. I’m drooling.
Hi Bruno, first of all you are the best chef ever!!! I can watch each video over and over again and I am still amazed and thrilled by your supernatural skills.
Second, I have a question :-) Can I add chocolate to the recipe somehow? Chocolate chip or melted chocolate??
Thanks!
Et bien maintenant qu’ils sont faits, je peux le dire : c’est complètement addictifs tellement c’est bon ! C’est ma fille qui les a faits (19 ans, elle fait des gâteaux depuis toute petite) et devinez ce qu’elle a dit ??? « Merci Bruno » !
Tout est dit !
Love the new kitchen!
Delicious cookie! Question - aside from me spooning too much for each cookie the bottom of it came out cakey, not golden like yours. Any suggestions? Merci!!
merci pour tes videos qui sont toujours de qualité
Mhmmm looks amazing!
Looks delicious.
Salut Bruno! Thank you for the amazing recipes that you are sharing with us , i tried your recipe and it came out really tasty , yet i wanted to ask would you have a trick for the cookies not to stick when they spread out?
You are amazing, Bruno! I hope, deep in my heart, that you're aware of the greatness of your talent, of your passion. It's a delight to watch you and the devotion you have for your craft, it's really inspiring. All my gratitude to you for sharing your knowledge with us, you make the world sweeter and more beautiful! Bisou!
Hi Bruno can I use almond flour and gluten free flour instead? Thanks for sharing your recipes
Looks lovely !!
I want these for breakfast.
So sweet so simple
for gluten-free version, should I substitute 1:1 for almond flour? Thanks!
Those cookies look decadent and very crunchy.
all your recipe are a mazing ♡
Love your video very much, you are great teacher. Thank you so much for your generous sharing.
I now began to adore south France because of you and feel Jealous from your childhood
Bruno, thank you for this extra simple recipe, I will try it definitely... lots of appreciation for your recipes, to me your work seems to be fine art, which is far beyond me cooking abilities🙈...thank you for sharing!🤗
So easy n tasty 😋
Make easy for you people
1cup sugar. 1/3 cup flour. 1.1/2 cup almonds . 3 egg whites. Bake 425F 12min
Love it! Love YOU!
That looks like a perfect bike ride snack! Different kitchen -- did you leave San Diego? Loving the blue.
Hello Bruno!
Can you please make an epic strawberry marmalade ? :)
so happy i found your channel!
I like this new formula of your video!
Hi Bruno, is it possible to swap the almonds for something like pecans for people who are allergic to almonds? Or will the fatty pecan destroy the cookie's texture?
Does it work with other nuts as good as with almonds?
Bravo Nono, tu m'a régalé là! Une recette simple, facile, abordable et en plus de ça c'est délicieux. Continue t'es au top mon Nono change rien. La bise mon poulet.
Bravo chef et merci pour la recette
Merci pour la recette, mon frère. Looks great et très simple. Pardon my Franglais. 👍
JGMDSN 66 Franglais is my mother tongue. Raises eyebrows quand la famille est out in public, mais nous nous comprenons.
We love you from Saudi Arabia 🇸🇦 ♥️♥️♥️
Will it be overly sweet?♡
The sugar has been lowered but you can't go too far because it wont be that crispy 🤓
Bruno Albouze Merci for your fast reply! I will try this out soon!:)
Hello Bruno, big fan of yours from Vancouver, British Columbia, Canada. Could you please do a video on how to make sfogliatella/lobster tails. I already know for sure that your version will be the best. Thanks!!!
omg! delicious
Aww piece de resistance, ce incredible
These remind me of the Asian almond cookies in china town
oh OUI ça c'est bon ! - (bizarre je fais pas autant de bruit quand je croque dans des biscuits !! ) -
Lol France “Inhales” love the inhsles
I love you, Bruno Albouze ❤️❤️❤️
sieht lecker aus. immer!
genial !!
What can we use instead of egg whites veg version
What is the best way to keep them?
Any substitute for egg??
😍
I can’t find the complete recipe! Help 🙏🏻
Yummy
i MADE them today. my neighbors know, too. the firealarm went off!
well. chernobyl describes it. i musta eyeballed the ingredients amounts like a boss.
heres what ive learned:
PORTIONING is the ultimate with them. these babies EXPLODE in size.
mine went soggy inside and puffed up it was not more funny, then started to smoke like a chimney.
also, BETTER bake SHORTER and LESS temperature than longer and fire alarm. that said, turning them around in mid of baking process was necessary too.
the second batch went MUCH BETTER already, almost like yours. what did i wrong, papa?
its a GREAT all around the year treat, it IS very easy to make and if you end up with chernobyl - well you can use the crumbles to crunchy and sweeten up other desserts.....
Hi Bruno, one question... I baked this morning my cookies up to 14 minutes. I let them cool and when I went to remove them from the silicone mat, they were stuck in the middle. What happened ? Thanks and regards :)
You are such a cutie pie!
Oohhoh looks too easy not to give it a go!!!